How do you fry water spinach so that it doesn t turn black?

One: How to make water spinach not discolored:

You can copy the water spinach with water first, and it will probably be ripe. After taking it out, empty the water and dry the vegetables. Then, when the oil is hot and warm, put the green onion and garlic (more points) into the pot, at this time the green onion and garlic fragrance has come out and the oil is hot, immediately pour the dried water spinach into the stir-fry, then put salt, put some monosodium glutamate when it comes out of the pot immediately, so that the color will not change.

Because the water spinach is not actually fried in oil but in water, the color will not change, but it will be very bright.

Two: Stir-fried water spinach:

Ingredients: Water spinach.

Ingredients: garlic, ginger, tempeh, chili powder, salt, monosodium glutamateMethod: 1) Wash the water spinach, cut it into three or four centimeter segments, and copy it with hot water.

2) Heat a pan and add the salad oil.

3) Heat the oil and add minced garlic, ginger and water spinach, sprinkle in chili powder and stir-fry for a while4) Add salt and monosodium glutamate (you can also add some soy sauce).

5) It's ready to be served and tasted!!

If you don't try it, it's actually similar to other dishes. Just pour some warm water at the same time when putting water spinach, put salt and monosodium glutamate, and then cover the lid (about a minute or so), you open the lid and copy it a few times, not too long, otherwise it will be dark.

Put more oil, don't add water, just fry until it's cooked.

There is also a need to look at the type of water spinach, generally speaking, the leaves are generally smaller and will not be dark.

Teach you how to make stir-fried meat with water spinach.

Pick fresh water spinach as shown in the picture below, and prepare half a garlic and some dried chili peppers (if you can't eat chili peppers, you can leave them out). The basic condiment for stir-fried water spinach is salt, and everything else can be left unadded. The visual effect is very bad, and it will also affect everyone's eating mood.

The main reason for the blackening of water spinach is the result of the oxidation reaction between the iron contained in it and the oxygen in the air, and the iron pot will also produce a certain oxidation reaction. Don't add white vinegar when it's out of the pot, put the dish in the pot and turn it over a few times. But you can't add too much, it will be sour, and the leaves may turn yellow.

<> green leafy vegetables should be fried with a lot of oil In this way, it is not easy to turn black out of the pot But generally green leafy vegetables are not put after frying and will turn black when they are cooled Before frying, blanch the vegetables, put an appropriate amount of water in the pot, add salt and a little oil, put the water when it is boiled, and then fry it with cold water after blanching. First the stem and then the leaves, the water spinach leaves are cooked when heated, the stems are cooked a little slower, and the stems are stir-fried in the pot after the hot oil is fragrant, and then the leaves are stir-fried together after a few times, so that the leaves will not be too ripe and blackened.

After the water boils, pour the water spinach into the pot and blanch it for 20 seconds, pour it out immediately after the water spinach is soft and green, and rinse with water to cool down, drain the water and set aside. Remember that this step must be fully drained, so that it is convenient to stir-fry quickly until many people think that water spinach can be washed directly with water. Actually, this is not true.

Water spinach is prone to small insects, sticking to other foreign substances, and sandy soil. Because water spinach can grow in many places, no one keeps the fire, stir the vegetables to let them be fully heated, quickly take out the oil and mix well, and then season and stir-fry, so as to ensure that you store it for a long time without black.

The way to pick vegetables is wrong.

The heat is not in the right place.

Stir-fried water spinach has relatively high requirements for heat, and it is generally required to be stir-fried over high heat.

The degree of moisture control is not right.

Many friends are struggling with the question of whether to put water in the fried vegetables, which needs to be determined according to the actual situation.

Hotel method: blanch the water first, then filter out the water, heat the oil in the pan, fry the garlic cloves, pour in the blanched water spinach, stir-fry quickly, season the pot (some chefs like to pour some starch water to hook a thin thickener before starting the pot, the method varies from person to person, and the taste preferences also vary from person to person).

The control standard for the amount of vegetables is incorrect.

How to ensure that fried water spinach does not turn black: distinguish between old and tender, control heat, and control water.

Water spinach cannot be fried directly, because water spinach contains a lot of iron, if it is fried directly, it will destroy a large amount of iron in water spinach, so that water spinach will become dark and black. Therefore, when stir-frying water spinach, everyone should first blanch the water spinach, and the blanched water spinach can still retain its nutrients well, and the leaves are also green.

If you want to fry the water spinach without blackening, you can fry it a little before frying, put cooking oil in the water when it is hot, if you fry it directly, you should also remember to put more water, and then the oil should be hot, fry the water spinach on high heat, stir-fry it out of the pot quickly, and don't fry it for too long.

Water spinach is a common and popular dish, but it can easily turn black during cooking. Here are a few ways to help you stir-fry water spinach without blackening.

First of all, before cooking, the hollow split vegetables should be washed to remove the sediment and cut off the roots. Then, blanch the hollow cabbage in boiling water for about 10 seconds. This helps to remove oxalic acid from the water spinach and helps to maintain the emerald green color of the water spinach.

Second, soak the water spinach in cold water to cool it completely. This slows down the discoloration process of the ingredients. Next, drain the water spinach and set aside.

Secondly, another way is to add some white vinegar or lemon juice during the cooking process, because the acidity of white vinegar or lemon juice can prevent the water spinach from turning black and can enhance the taste of the dish.

Finally, the cooking time should be controlled properly and not stir-fried for too long to maintain the freshness and nutritional value of the dish.

In conclusion, the above cooking methods can not only prevent water spinach from turning black, but also retain its original taste and nutritional value. Hopefully, these tips can help you cook and enjoy delicious water spinach better!

Water spinach is a very common delicacy on the table now, so the probability of shouting on the table in daily meals is also very high, but many people find that water spinach is black when fried, but they don't understand the reason for this situation, so why does fried water spinach turn black?

How to fry water spinach will not turn black

When stir-frying water spinach, you can add some baking soda or sugar together, adding these can help maintain the color of the water spinach, and it will also be more crispy and tender in terms of taste.

When frying water spinach, give enough oil, and the oil temperature must be 8 layers of heat, in the water spinach to carry out a big fire stir-fry, the most silver oak after a few drops of water, in the addition of salt and other seasoning, fried water spinach is very good-looking, but also delicious.

Stir-fry water spinach must grasp the time and heat, the time is short and not cooked, and it will turn black after a long time, and it must be fried on high heat when stir-frying, so as to lock the moisture of the water spinach, so that the water spinach can be eaten tender.

When washing water spinach, you can drop some lemonade in water and soak it for about 10 minutes, or pour an appropriate amount of vinegar to wash the vegetables, which can prevent them from turning black quickly. Because water spinach contains iron, it is easy to be oxidized and blackened, and after soaking in lemonade, the acidity of the lemon can control the iron in water spinach and not turn black so quickly.